These white chocolate raspberry scones are a perfect blend of fruity, juicy raspberries and sweet white chocolate! They have a tender crumb and are a slight twist on the traditional buttermilk scones that you already know and love. Homemade scones are my favourite breakfast treat; they are simple and quick to make and are comforting on a cold winter day.
This is an easy recipe that looks extra special. Each buttery scone is cut into a simple heart for an extra special treat for your loved ones this Valentine’s Day. Enjoy with a cup of coffee as an afternoon snack or for brunch, tea parties, bridal showers, or even Mother’s Day. There’s no better way to show love than a home baked treat!
“Baking is love made visible.” – Unknown.
Sweet raspberries are the hero ingredients in these tender scones but the white chocolate chips is what truly adds that delicate sweet bite.
- All-purpose flour
- Unsalted butter
- Buttermilk (or sour milk)
- White chocolate chips (mini)
- Fresh raspberries
- Whipping cream (heavy cream)
- Coarse sugar
- Baking powder
Shaping Raspberry Scones
These raspberry scones can easily be shaped into regular triangles or different sizes. Simply omit cutting the little triangle at the top of each scone for regular triangle shapes. Or pat and shape into a rectangle to make square scones.
Tips For Perfect Scones
- Cold ingredients are key, especially the butter! Cold butter creates beautiful flaky layers.
- Try not to overwork the butter, as it will soften. And overworking the dough will create tough scones. Use a light hand and pat the dough together.
- My favourite tool for folding the scone dough is a flexible pastry scraper.
- If your butter isn’t cold, pop it into the freezer.
- Cut butter into cubes before attempting to mix into flour.
- Discard broken and soft raspberries as they will create a wet and messy dough. Try and use firm raspberries only.
- When adding fresh raspberries, make sure it is the last step before folding and shaping the dough. Fresh raspberries will break easily and create a wet dough, you want to handle them as little as possible while still being able to evenly distribute the raspberries into the dough.
- The dough may get wet if the raspberries break when folding into the dough. If this happens add a little flour as necessary to make the dough manageable (just a little bit at a time).
- Don’t add more liquid! The dough should be crumbly, if you add too much liquid the scones will be dense.
- Pop unbaked scones into the freezer for 5-10 minutes before baking. This will firm up the fat and create nice flaky layers.
More Scone Recipes
How To Make Raspberry White Chocolate Scones
Step One: In a large bowl, whisk together flour, sugar, baking powder and salt. Add butter cubes to flour mixture. Using a pastry cutter, cut butter into flour mixture until coarse crumbs form. Set aside.
Step Two: In a small bowl whisk buttermilk with egg. Pour the wet ingredients into the dry ingredients. Using a fork, stir mixture just until it starts to come together. Add white chocolate chips and raspberries. Turn the dough out onto a lightly floured surface; gently fold the dough over itself a few times and pat into a circle approx. 1 1/2 inches – 2 inches thick.
Step Three: Using a large sharp knife cut the circle into 8 equal triangles, cleaning or wiping the knife after each cut. Then using a small pairing knife, cut a triangle out of the top of each triangle to create a heart shape.
Step Four: Place heart shaped scones on your prepared baking sheet. Then pop the scones straight into the freezer for 6-8 minutes. Brush the top of the scones with whipping cream and sprinkle with coarse sugar. Bake for 18-20 minutes or until golden brown.
White Chocolate Raspberry Scones
Flaky, tender and filled with bursts of fruity sweetness, you’re going to love these white chocolate raspberry scones. They are the perfect treat with a cup of tea to share with your loved ones this Valentine’s Day!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: British
- 2 1/2 cups all-purpose flour
- 2 Tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (or sour milk)
- 1 egg
- 1/2 white chocolate chips (mini)
- 1/2 pint of fresh raspberries
- whipping cream
- coarse sugar
- Preheat the oven to 400˚F. Line a large baking sheet with parchment paper and set aside.
- In a bowl, whisk together flour, sugar, baking powder and salt.
- Add butter cubes to flour mixture. Using a pastry blender, cut butter into flour mixture until coarse crumbs form. Set aside.
- In a small bowl whisk buttermilk with egg. Pour into the flour mixture. Using a fork, stir mixture just until it starts to come together. Add white chocolate chips and raspberries (it’s very important not to add the raspberries too soon, as you don’t want them to break apart into the dough and create moisture).
- Turn the dough out onto a floured work surface; gently fold the dough over itself a few times and pat into a circle approx. 1 1/2 inches – 2 inches thick.
- Using a large knife cut the circle into 8 equal triangles, cleaning or wiping the knife after each cut. Then using a small pairing knife, cut a triangle out of the top of each triangle to create a heart shape.
- Place heart shaped scones on your prepared baking sheet, approx. 2 inches apart.
- Place the scones straight into the freezer for 6-8 minutes.
- Then brush the tops of the scones with whipping cream and sprinkle with coarse sugar.
- Bake for 18-20 minutes or until golden and the bottoms are browned.
It’s best to use raspberries that are on the firmer side, as you want to avoid broken and juicy raspberries. They will cause a wet and difficult dough to work with. If you find the dough is wet, dust with more flour and do your best to handle the dough as little as possible.
Scones are best enjoyed the same day.
They will last 2 days in a tin or an airtight container or freeze scones up to two months.
Reheat scones in the oven at 350˚F for approx. 6-8 minutes.
- Serving Size: 1
- Calories: 144
- Sugar: 7.3g
- Sodium: 74mg
- Fat: 7.4g
- Saturated Fat: 4.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 17.1g
- Fiber: 1.4g
- Protein: 3.7g
- Cholesterol: 16mg
Keywords: Raspberry Scones, White Chocolate, Valentine’s Day
Yes, you can definitely use frozen raspberries instead of fresh raspberries in your scones. Make sure to keep the raspberries frozen right until adding them to the dough; you don’t want them getting soft and wet which will cause issues with your dough.
Yes, scones freeze well and will last approx. 2 months when stored properly. Place raspberry scones in an airtight container or a freezer bag. Let scones defrost at room temperature and reheat in a preheated oven at 350˚F for 8 minutes.